5 large eggplants (6 to 7 pounds total), cut lengthwise into thin slices
Salt
1/2 cup extra-virgin olive oil, preferably Greek
2 tablespoons extra-virgin olive oil, preferably Greek
4 to 5 medium onions, coarsely chopped
2 pounds lean ground beef
3 cups diced plum tomatoes
1/2 teaspoon ground allspice
4 to 5 whole cloves
3 cloves garlic, finely chopped
2 small bay leaves
1 small cinnamon stick or 1/2 teaspoon ground cinnamon
Kosher salt and freshly ground pepper
1/2 cup dry red wine
3 tablespoons tomato paste
1/2 stick unsalted butter (4 tablespoons)
1/4 cup all-purpose flour
4 cups milk, at room temperature
2 large eggs, lightly beaten
1 cup Anthotyro cheese or farmer's cheese
1/2 cup crumbled Greek feta
1/2 cup grated kefalotyri cheese or pecorino Romano
1/2 teaspoon grated nutmeg
Kosher salt and freshly ground pepper
Olive oil, for the baking dish
1/2 cup plain breadcrumbs
1/2 cup grated kefalotyri cheese or pecorino Romano
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